The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
- Alejandre, M.
- Passarini, D.
- Astiasarán, I.
- Ansorena, D.
Revista:
Meat Science
ISSN: 0309-1740
Any de publicació: 2017
Volum: 134
Pàgines: 7-13
Tipus: Article